Homemade Ginger Ale - Blenheim style | Ask A Foodie

If you are a fan of the FoodNetwork show Good Eats (and lets face it, if you are a foodie then you probably are) may have caught the recent episode on ginger. At the end of the show the host gives a recipe for ginger ale that is so easy, its almost too good to be true.

Truth is, making your own ginger ale is a snap and its a great way to learn about fermentation in the process.

Foodies in the South know Blenheim ginger ale. No matter how many warnings you issue, no belies just how strong this stuff is until the first sip. In fact, those in the know are often heard admonishing newcomers not to breath in near the fizz - the ginger will clear your sinuses like the hottest of Chinese mustards.

We have taken the classic at home ginger ale recipe and adjusted it to be closer to that South Carolinian cousin.

* 3 Oz of finely grated fresh ginger

* 6 Oz of Dextrose (5oz of regular sugar)

* 5 grams of champagne yeast

* 1 tbl spoon lime juice

* 7 cups of water

combine the ginger, the dextrose (or sugar) and 2 cups of the water in a sauce pan. Bring to boil and remove from the heat - cover and allow to steep for one hour.

Strain the syrup through cheese cloth and add the lime juice. Chill over bowl of ice.

Add the yeast and rest of the water and pour into glass bottles with stopper tops (or use a left over soda bottle). Allow to sit out at room temperature for 48 hours.

After 2 days of rest gently open the bottles, pour over ice and enjoy! At that point, refrigerate any remaining ginger ale. IMPORTANT: The yeast will continue to provide carbon dioxide so it is vital to open the bottle and release the pressure at least once every 24 hours.